Sticky Chilli Chicken Noodles

• 500 gchicken thigh fillets, cut into strips
• 1 tbsprice vinegar
• 3 tbspsweet chilli sauce
• 3cloves garlic, finely grated
• 15 gfresh ginger, finely grated
• 2 tbspsoy sauce
• 1 tbsphoney
• 1 tbspvegetable oil
• 300 gegg noodles
• 1red pepper, thinly sliced
• 150 gpak choi, halved or quartered
• 3spring onions, thinly sliced
• 1 tbspsesame seeds, toasted
• 1lime, zest and juice
• Fine salt and black pepper

Method

1. 1Whisk the sweet chilli, soy, rice vinegar, honey, garlic and ginger in a small bowl. The rice vinegar is doing real work here; it cuts through the honey and stops the glaze tasting one-note sweet. Set aside.
2. 2Bring a pan of water to the boil and salt it generously; the noodles should season as they cook, not arrive bland. Cook the egg noodles to the packet timing, drain, rinse briefly under cold water to stop them clumping, and set aside.
3. 3Pat the chicken strips dry with kitchen paper and season generously with salt and pepper. Wet chicken steams; dry chicken browns; that's the whole game.
4. 4Heat the oil in a wok or heavy frying pan over high heat. Cook the chicken in two batches, leaving each batch undisturbed for 3–4 minutes before stir-frying for another 2 minutes. Transfer each batch to a plate when browned and cooked through.
5. 5Drop the red pepper and pak choi into the hot wok and stir-fry for 2–3 minutes; the pepper should soften slightly and the pak choi stems should still snap when pressed. The garlic and ginger are going in via the glaze in a moment, so keep the heat moving and don't let anything catch.
6. 6Return the chicken to the wok and pour in the glaze. Toss for 1–2 minutes until glossy and the thickest chicken piece reaches 75°C for 30 seconds. Stir in the lime zest and juice, then taste before adding any more salt.
7. 7Add the drained noodles and toss for a final minute until heated through and slicked in sauce, every strand catching the glaze.
8. 8Pile into bowls, shower with the sliced spring onions and toasted sesame seeds, and serve straight away while the glaze is still glossy.

Per serving

kcal

576

protein

38.1g

fibre

5.2g

carbs

73.7g

fat

14.2g